Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4 to 6

Introduction:
Hello there, fellow food enthusiasts! Today, I’m excited to share my unique twist on a classic vegan chilli recipe that’s not only delicious but also packed with plant-based goodness. This hearty and nutritious chilli is perfect for those chilly nights when you want something warm and comforting. Plus, it’s high in plant protein, low in fat, oil-free, gluten-free, and absolutely satisfying. I’ve made a few adjustments to the original recipe to suit my preferences, so let’s dive right in and whip up this delectable vegan chilli.

Ingredients:

• 1 large red onion, chopped
• 1 large capsicum (red bell pepper), chopped
• 2 carrots, chopped
• 2 stalks of celery, chopped
• 4 cloves garlic, minced
• 2 tablespoons chilli powder
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon dried oregano
• 2 cans (420g each) diced tomatoes, with their juices
• 2 cans (420g each) black beans, rinsed and drained
• 1 can (420g) butter beans, rinsed and drained
• 2 cups vegetable broth or water
• 1 bay leaf
• 2 tablespoons chopped fresh coriander (coriander), plus more for garnishing
• Lime juice & salt, to taste

Instructions:

1. In a large pot over medium heat, add the chopped red onion, capsicum, carrots, and celery. Sprinkle with a pinch of salt. Sauté the vegetables, stirring occasionally, until they become tender and the onion turns translucent, about 7 to 10 minutes.
2. Stir in the minced garlic, chilli powder, ground cumin, smoked paprika, and dried oregano. Cook for about 1 minute or until fragrant, making sure to stir constantly to prevent burning.
3. Add the diced tomatoes (with their juices), black beans, butter beans, vegetable broth, and bay leaf to the pot. Stir everything together and allow the mixture to come to a simmer. Continue cooking, occasionally stirring and adjusting the heat to maintain a gentle simmer, for about 30 minutes.
4. Once your chilli is ready, remove it from the heat and remove the bay leaf. For an optimal texture and flavor, transfer 1 ½ cups of the chilli to a blender, making sure to include some of the liquid. Secure the lid and blend until smooth (be cautious of hot steam). Then, pour the blended mixture back into the pot. Alternatively, you can use an immersion blender or a potato masher to achieve a thicker, chilli-like consistency.
5. Stir in the chopped fresh coriander (coriander) and add lime juice and salt to taste. Adjust the seasonings according to your preference—I like to add a bit more lime juice for a zesty kick.
6. Ladle your vegan chilli into individual bowls and garnish with extra chopped coriander. For a tasty twist, consider serving it with toppings like sliced avocado, corn chips, and vegan cheese. Rice is also an excellent addition if you’re craving some extra heartiness.

Tips:

• Look for BPA-free canned ingredients to ensure a healthier option.
• Elevate your chilli with delicious toppings like sliced avocado, corn chips, and vegan cheese.
• Consider serving it with rice for added heartiness and a complete meal. Enjoy!